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Thanksgiving dinner worthy of gobble gobbling ?

sweetpotato Oct 17, 2010 05:07 PM

Can you please share what you'll be cooking for your Thanksgiving dinner? I'm looking for some new ideas this year.

I am particularly interested in a great salad or green vegetable. I made a mixed green salad with pecans, cranberries and sliced pear last year, but it was very lackluster.

  1. g
    GertieHound Oct 17, 2010 05:40 PM

    I'm doing an Asian-inspired red cabbage slaw. I'll use red cabbage, a little red onion, and a little carrot and top it with my normal slaw dressing - wet a scant 1/2 cup sugar with rice vinegar, add a couple/three of tablespoons of my home made mayo, and a teaspoon of good spicy mustard - to which I was thinking I would add a squirt of lemon juice, a bit of lemon zest, some soy, and a pinch of five spice powder. Mom always makes a fresh fruit salad which is really pretty plain but she kicks it up with her freshly made brandy cream.

    For the veggie, I saw a Good House Keeping brussels sprouts with leeks and bacon recipe I plan to try.

    http://www.goodhousekeeping.com/recip...

    Besides that, we'll have Mom's apple pear stuffing and a big turkey, spicy sweet potatoes with caramel pecan topping(not the mashed kind), my home made relish tray of corn relish, bread and butter pickles, spicy herring, and marinated olives, garlic cheddar country mashed potatoes, and I make green bean casserole from the last of the fresh made crock pot cream of mushroom soup we always have on Christmas Eve after we get the tree up.

    I'll probably get talked into making Grandma's corn casserole again - two cans cream corn, two cans Mexi-corn drained, flour, lots of fresh cracked pepper, a little salt stirred into a cup of cream and poured over. I always try to sneak out of that one because it is so heavy, but somehow it wouldn't be the Holidays without it for us.

    Glad to see you started this thread. I'd like to maybe have a new appetizer or maybe someone can recommend a new wine to try with dinner?

    1. biondanonima Oct 18, 2010 09:45 AM

      Mine is pretty traditional but all of the recipes are tried and true and really fabulous.

      Turkey
      Gravy
      Mashed Yukon Gold potatoes
      Roasted Brussels sprouts (you might enjoy this for a green vegetable idea - it's super simple, too. Toss halved sprouts with olive oil, salt and pepper, place in a single layer on a rimmed baking sheet and roast at 400 for about 30-40 mins until dark brown in places and crispy. Toss with some good quality butter before serving so that it melts into the crevices.)
      Porcini-Roasted Vegetable stuffing
      Sweet potato casserole
      Cranberry-fig sauce with port and rosemary
      Homemade bread and rolls
      Apple, sour cherry and pumpkin pie
      Cinnamon ice cream

      I'm considering adding one more vegetable, although knowing my guests it will be ignored in favor of all the rich goodies. I made a butternut squash and leek gratin one year that was really good but mostly ignored, a friend's roasted root vegetables with maple glaze are always ignored, and I know for a fact that a salad of any kind would be both ignored and ridiculed, LOL! Maybe I'll do sauteed green beans - if no one eats them, my husband can make them into casserole the next day!

      I'm also looking for tasty appetizer ideas and have a few finalists - there are a couple good threads on the topic going around right now if you search.

      4 Replies
      1. re: biondanonima
        w
        walker Oct 18, 2010 10:37 AM

        Last year I read a suggestion here to serve a green salad (with radicchio, pecans, goat cheese, dried cranberries? or dried cherries? with a delicious raspberry vinaigrette with some maple syrup in it) as a first course. Great idea and gives you some time to get the rolls heated up. The adults all loved the salad but the kids would not eat it. Oh yes, there were some slices of pear on the salad -- I used red ones and left the skin on.

        1. re: walker
          jen kalb Oct 18, 2010 10:41 AM

          look out for your dried cherries! some are good and some are just awful - candy sweet. I got a bag of mixed dried cherries from costco with several different types of cherries represented some were tasty and some were just dreadful.

          1. re: jen kalb
            w
            walker Oct 18, 2010 11:45 AM

            The best ones I've found are from Costco. The bag used to be labeled Morello (I think) and they were all the same kind, plump tart cherries. They've changed the pkg to Kirkland but the clerk thought it was the same product. Trader Joe has tart dried cherries but I like Costco's better. I used them recently in some choc chip, pecan cookies, very good.

            1. re: walker
              w
              walker Oct 18, 2010 11:58 AM

              I made a mistake: the Costco bag I have says Stoneridge Orchards Montmorency Cherries. (Maybe the TJ one said Morello?)

              The new Costco bag says Kirkland and I don't know what else -- I just assume it's the same.

      2. k
        katecm Oct 18, 2010 10:02 AM

        I'll give you abother brussels sprouts recommendation, and that's to glaze them in balsamic vinegar and brown sugar. I've done bacon, I've done plain roasted, but nothing is as good as the balsamic glaze. Brussels sprouts cynics even love them. Cognac mushrooms would be great if you don't really need green.

        For a salad, I love Jose Andres's apple and manchego salad. It's a beautiful salad where you can't tell the apple from the cheese with the naked eye, and a small plate of it is the perfect pre-dinner nibble: http://albioncooks.blogspot.com/2006/...

        3 Replies
        1. re: katecm
          jen kalb Oct 18, 2010 10:43 AM

          A friend of mine makes a remarkable shredded raw brussel sprout salad with nuts, parmesan lemon and olive oil - recipes for similar are on line, Im sure. It would be fine for thanksgiving. Some of ottolenghi's complex and beautiful salads would be an excellent choice too.

          1. re: katecm
            o
            onecaketwocake Oct 18, 2010 12:21 PM

            how do you do the glaze? Do you roast them and then add it towards the end?

            1. re: onecaketwocake
              k
              katecm Oct 18, 2010 01:49 PM

              I halve the sprouts, then brown them in a knob of butter until the flat ends are pretty well browned. Then I season with salt and pepper, throw in a spoonful of brown sugar and a hefty splash of vinegar, stir it all up, and throw into the oven for a few minutes until the sauce is sticking to them and they are cooked thoroughly. No real recipe, but it always turns out.

          2. jeniyo Oct 18, 2010 04:24 PM

            This year, it just doesn't feel new. maybe i haven't gotten in the groove yet- but so far, we're having:

            a Giant turkey
            a ham- because a turkey sandwiches are more fun with a ham option
            stuffing with country bread, homemade chorizo, kale and bacon.
            stuffing with sticky rice and chestnuts
            homemade rolls
            mashed yukon gold
            parsnip or cauliflower puree
            spicy cranberry relish
            roasted brussle sprouts with bacon and garlic
            glazed ciopolli onions
            a totally unrelated cheesecake with fudge
            a few tarts and pies

            i am also watching this thread for more ideas =)

            1. m
              Madrid Oct 18, 2010 04:47 PM

              this may seem too much like your lackluster salad last year, but here goes,. I've made this salad in lots of contexts and it's always been a big hit. Does better as a course on its own or with another green veg or salad choice.

              Green beans...roasted, with garlic and a bit of walnut or olive oil.
              Grated celery root, peeled.
              Grated green apples, I keep peels, your choice.
              about equal volume apple and celery root.
              roasted pecans
              blue cheese (manchego or goat or cheddar would also work)
              arugula mixed with some radicchio or red leaf lettuce for color contrast

              dressing: walnut or almond oil, lots of grainy mustard, cider or apple cider vinegar or spicy pecan vinegar

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